04-17-2007, 08:06 AM
Join Date: May 2004
Originally Posted by Cherry2000
This recipe is a little different, but it's one of my favorites. The texture comes out similar to a custard-style cheesecake, but not quite. If you have ever bought the Edward's Key Lime Pies in the frozen section at the grocery store, this recipe comes out very close...only better.
I usually skip the lime zest altogether, and I use a mixer instead of a food processor for the filling.
Key Lime Pie
For the crust
1 cup zweiback crumbs or graham cracker crumbs
2/3 cup blanched almonds, toasted lightly, cooled completely, and
ground fine in a food processor
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/4 cup sugar
1 pound cream cheese, softened
3/4 cup fresh lime juice
a 14-ounce can sweetened condensed milk
1 teaspoon finely grated fresh lime zest
Make the crust:
In a bowl combine well the crumbs, the almonds, the butter, and the sugar, press the mixture onto the bottom and side of a 10-inch pie plate, and bake the shell in the middle of a preheated 350°F. oven for 10 minutes, or until it is browned lightly. Let the shell cool on a rack.
In a food processor blend cream cheese, lime juice, and condensed milk until smooth. Add zest and pulse just until combined. Pour filling into shell.
This sounds like a good one, too.